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Three Cheese Braaibroodjie dipped in Cheese Sauce WHAT YOU NEED (Makes 6) 12 bread slices  butter or olive oil  1 tot mustard 1 tot mayonnaise

Two of the most popular side dishes to the South African braai are the traditional braaibroodjieand a Greek salad. They usually meet on the plate. But then I decided to rather let some of the ingredients meet a bit earlier. It was a very successful meeting. These braaibroodjies are quite bulky and need to be braaied with care. Best practice is to use a hinged grid of adjustable width.

When you’re braaing, staring into the orange flames of a fire, you are taking a break from life. Similarly, when you are taking a break in the classical sense of the word, at school or work, you literally are taking a break. And so I conclude that braaing and taking a break are similar spiritual animals. Naturally, then, one of the most iconic break-time sandwiches should be done in braaibroodjie format. The Marmite/Bovril/Oxo and cheese sandwich does not have to be your ultimate favourite; you just need to have developed the basic palate to appreciate that it’s a very good flavour combination, hitting many of the right parts of your tongue at the right time.

Use this concept as a braaibroodjie though – buttered on the outsides and braaied golden brown on the heat of coals from your fire, adding a smoky golden crust and perfectly melted cheese centre – and you are hitting not just many but all of the right taste buds at exactly the right time. Take a break – eat a braaibroodjie!

During the filming of this episode we used local produce from Prins Albert. Made sure you use good quality ingredients to have the best braaibroodjie!